Pinto Bean Sweet Potato Chili Recipes

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SWEET POTATO-PINTO BEAN BREAKFAST TACO



Sweet Potato-Pinto Bean Breakfast Taco image

Start your day off right with this fantastic sweet potato pinto bean breakfast taco. Say goodbye to bland, tasteless vegetarian dishes. Top with a spoonful of salsa.

Provided by Culinary Envy

Categories     Main Dish Recipes     Taco Recipes     Vegetarian Taco Recipes

Time 45m

Yield 4

Number Of Ingredients 24

5 cloves garlic, minced
½ teaspoon olive oil
1 pinch salt and ground black pepper to taste
2 tablespoons olive oil
1 large sweet potato, diced
½ teaspoon fine sea salt, divided
½ teaspoon garlic powder, divided
½ teaspoon chili powder
½ teaspoon onion powder, divided
¼ teaspoon chile powder with lime (such as Trader Joe's Chile Lime Seasoning Blend®)
¼ teaspoon smoked paprika
1 (15 ounce) can pinto beans, rinsed and drained
1 tablespoon fresh lime juice, or to taste
1 tablespoon water
1 teaspoon adobo sauce from chipotle peppers
¼ teaspoon ground black pepper
4 large eggs
2 teaspoons olive oil
4 (6 inch) corn tortillas, or more to taste
1 cup fresh spinach
2 avocados, sliced
3 radishes, thinly sliced
2 green onions, chopped
¼ cup chopped fresh cilantro

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine garlic, 1/2 teaspoon olive oil, and a pinch each salt and pepper in a small piece of aluminum foil. Fold it up to loosely cover and set it on the corner of the baking sheet.
  • Toss sweet potato together with 2 tablespoons oil on the baking sheet. Sprinkle 1/4 teaspoon sea salt, 1/4 teaspoon garlic powder, chili powder, onion powder, chile powder with lime, and paprika on top. Toss thoroughly and spread out.
  • Roast in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Place roasted sweet potatoes in a bowl. Unwrap the foil packet and toss roasted garlic mixture into the bowl of sweet potatoes.
  • Place remaining sea salt, garlic powder, onion powder, pinto beans, lime juice, water, adobo sauce, and black pepper in a small saucepan over medium-low heat. Cook, stirring occasionally, until heated through, about 4 minutes. Mash bean mixture together. Cover and keep warm.
  • Heat 2 teaspoons olive oil in a large skillet over medium-low heat. Crack eggs into the pan and separate them; immediately cover with a lid. Cook until whites are set and yolks are mostly firm, about 4 minutes. Remove from heat.
  • Heat tortillas in the preheated oven until warm, about 5 minutes.
  • Place each tortilla on a plate. Layer on a small handful of spinach, a spoonful of mashed pinto beans, a small amount of sweet potato cubes, and a few slices of avocado. Place a fried egg on top. Sprinkle with radishes, green onions, and cilantro.

Nutrition Facts : Calories 556.4 calories, Carbohydrate 59 g, Cholesterol 186 mg, Fat 31.1 g, Fiber 16.4 g, Protein 16.2 g, SaturatedFat 5.3 g, Sodium 657.9 mg, Sugar 7.1 g

PINTO BEAN CHILI



Pinto Bean Chili image

Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.

Provided by Taste of Home

Categories     Lunch

Time 2h5m

Yield 8 servings.

Number Of Ingredients 17

1 pound dried pinto beans
2 pounds ground beef
1 medium onion, chopped
3 celery ribs, chopped
3 tablespoons all-purpose flour
4 cups water
2 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon sugar
1 can (28 ounces) crushed tomatoes
2 teaspoons cider vinegar
1-1/2 teaspoons salt
CHILI CHEESE QUESADILLAS:
2 cans (4 ounces each) chopped green chilies
12 flour tortillas (6 inches)
3 cups shredded cheddar cheese
3 teaspoons canola oil

Steps:

  • Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.

Nutrition Facts : Calories 787 calories, Fat 34g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1373mg sodium, Carbohydrate 72g carbohydrate (4g sugars, Fiber 18g fiber), Protein 51g protein.

PINTO BEAN SWEET POTATO CHILI



Pinto Bean Sweet Potato Chili image

Categories     Soup/Stew     Bean     Herb     Potato     Tomato     Vegetarian     Quick & Easy     Sweet Potato/Yam     Summer     Bon Appétit

Yield 2 Servings; Can be doubled

Number Of Ingredients 9

1 tablespoon olive oil
1 medium onion, chopped
2 teaspoons chili powder
1 cup canned vegetable broth or water
1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes
1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes
1 15- to 16-ounce can pinto beans, drained
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons grated orange peel

Steps:

  • Heat olive oil in heavy medium sauce-pan over medium-high heat. Add onion and sauté until golden brown, about 5 minutes. Add chili powder and stir 1 minute. Add broth and potato. Cover pan; reduce heat to medium and simmer until potato is almost tender, about 10 minutes. Add tomatoes with their juices and pinto beans. Simmer uncovered until chili thickens and potato is very tender, about 10 minutes. Mix in cilantro and orange peel. Season to taste with salt and pepper and serve.

SWEET POTATO BLACK BEAN CHILI



Sweet Potato Black Bean Chili image

This Sweet Potato Black Bean Chili recipe is hearty and flavorful and easy to make using mostly pantry staples. It's a quick and healthy savory plant-based chili everyone will love! Recipe inspired by my Sweet Potato Quinoa Chili.

Provided by Julie | The Simple Veganista

Categories     Entree

Time 45m

Number Of Ingredients 19

1 tablespoon olive oil or ¼ cup water (for water saute)
1 medium onion, diced
2 - 3 garlic cloves, minced
1 ½ tablespoons chili powder
1 tablespoon cumin
1 teaspoon dried oregano
1 teaspoon EACH garlic + onion powder, optional (for good measure)
1 teaspoon pink salt, or to taste
1 large sweet potato (about 1 lb.), diced (with or without skin)
2 cans (15 oz) black beans, drained and rinsed
1 can (15 oz) fire-roasted diced tomatoes (with juices) or 1 ½ cups diced fresh tomatoes
1 can (6 oz) tomato paste
1 can (4oz) diced green chilies
2 cups water or vegetable broth
diced avocado
cilantro
tortilla strips
diced onion and/or jalapeno
a dollop of vegan sour cream

Steps:

  • In a large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 - 6 minutes. Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, cook 1 minute more (or until fragrant).
  • Add the beans, diced tomatoes, tomato paste, sweet potato, green chilies, and vegetable broth, stir until combined. Bring to a boil, reduce heat, cover slightly askew and cook for 30 - 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.
  • Serve with optional garnishes. You may also like to top it with this easy Cilantro Lime Cashew 'Sour Cream'.
  • Serves 4 generously
  • Leftovers can be kept in an airtight container in the refrigerator for up to 5 - 6 days. To keep longer, store in the freezer, in freezer-safe containers, for up to 2 - 3 months.

Nutrition Facts : Calories 318 calories, Sugar 12.3 g, Sodium 1352.6 mg, Fat 1.9 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 62.9 g, Fiber 21.2 g, Protein 17.1 g, Cholesterol 0 mg

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